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Copycat Panera Napa Almond Chicken Salad

Copycat Panera Napa Almond Chicken Salad Recipe

Prep Time 15 mins
Cook Time 4 mins
Servings 6
Calories 545 kcal


For the Chicken Salad

  • 1/2 cup sliced almonds
  • 3 heaping cups of chopped, fully cooked chicken breast (Rotisserie chicken is best)
  • 1/2 cup halved or quartered seedless red grapes
  • 1/3 cup diced celery

For the Dressing

  • 3/4 cup mayonnaise
  • 2 tbsp fresh lemon juice from 1 lemon
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • 1/2 tsp dry ground mustard
  • 1/2 tsp onion powder
  • 1/2 tsp dried crushed rosemary
  • finely-ground sea salt and pepper to taste
  • 1/4 tsp dried basil

For the Sandwiches

  • 12 slices of sourdough sandwich bread
  • 2 small sliced tomatoes
  • green leaf lettuce


  • First, preheat the oven to 350°. Place the almonds on a small baking sheet and transfer them to the oven for 3 to 4 minutes, or until lightly golden brown. Remove them from the oven and set them aside to cool.
  • Add the chicken, grapes, and celery into a large mixing bowl.
  • In a separate small bowl, combine the dressing ingredients. Pour the dressing over the top of the chicken mixture, and stir to incorporate the dressing throughout. Add the cooked almonds, and mix lightly to combine.
  • Divide the mixture between the bread slices, and top it with tomato and green leaf lettuce.


  • This recipe can be served warm or cold. You can also toast the bread, or add any of your favorite condiments to the bread slices.